Chocolate whoopie pies (grain free/nut free)

Coconut flour cookies are kind of cakey, and without the addition of a starch its near impossible to get a crunchy cookie. But hey, thats ok!! What a way to repurpose them by filling them with a delicious creamy centre?!

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Makes about 8 whoopie pies (if you made them smaller than I, you could potentially get 10)

For the chocolate cakey halves:

150g butter, melted
1/2 cup coconut flour
4 eggs
1Tbsp naturally sweet stevia (or around 1/3 cup coconut sugar/rapadura)
1/4cup raw cacao powder
1/4tsp bicarb soda
1/2tsp vanilla powder
Pinch sea salt

Preheat oven to 160. Mix all ingredients well in a food processor (speed 5, 20 seconds) and evenly spoon onto a lined baking tray. Using wet hands smooth each “cookie” out and shape nicely as evenly sized circles (don’t super stress, the cooking will even things out). Bake for 15-17 minutes. Let cool completely.

Filling:

80g butter
80g cream cheese
2tsp water
1/4tsp vanilla powder
1tsp naturally sweet stevia (or a couple tbsp coconut sugar, or maple syrup/honey but omit the water)

Combine all ingredients well in a food processor until smooth and delightful. Spoon approximately 1tbsp of filling between two cakey-cookie halves and gently press together. Refrigerate till firm. Store in your fridge or freezer.

Enjoy x

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